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Capri style ravioli
60′ minute

For the dough:

  • 500 g of durum wheat semolina
  • 5 eggs
  • 1 pinch of salt


Add to the Semolina flour 5 eggs (if the dough is too hard you could add an other egg or few water). Making a volcano, mix it until liquid is absorbed. Then knead it until it gets a soft and smoothy consistency (not sticky), and leave it to rest in the fridge wrapping it in plastic wrap for 30min. With a rolling pin get very thin sheets of pasta. With a round dough cutter, mark the border get it wet with some water on your fingers (water helps to paste better the second layer). Put the stuff in the middle and marked space and cover it with another pasta sheet. Close and sticks the 2 layers, being careful to push out all the air and then cut every single raviolo with the same round dough cutter

For stuffing:

  • 250 g caciotta of Sorrento
  • 100 g Parmesan cheese
  • 1 egg
  • Marjoram


Grate caciotta and parmesan in a bowl, add egg and marjoram, mix up everything till have a soft consistency.

To finish the dish:

  • Extravirgin olive oil
  • 1 garlic clove
  • 500 gr Tomaetos
  • Salt
  • Basil


Brown garlic clove in frying pan in extravirgin olive oil, chop tomatoes in 4 parts and add them. After 5 minutes add pinch of salt and let it cook till the sauce will be consistent. Cook the ravioli for 5 min in a boiling water and then add the sauce. Add sauce on ravioli and at the end add basil leaves and grated Parmesan style cheese before serving.



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